English Muffin Toasting Bread

This will probably not be the last time I talk about this, but here is a first attempt.
English Muffin bread may actually be the most-baked thing in our apartment. It seems sort of boring at first (even to me - apparently I have no photos at all of it, I just never think to take any), but really, it does what it is well: it makes great toast and goes well with peanut butter. As well as just about anything else. It's perfectly agreeable and up for whatever you are in the mood for. Almost like that friend that everyone has that is just so nice, you suspect there must be something wrong (Or maybe that is just me.). Perhaps there is. With your friend. But not with English Muffin bread. It has no hidden agenda.  It is reliable, tastes good, slices well and toasts beautifully, every time. As an added bonus, it is also the fastest loaf of yeast bread you may ever make. Start to finish, you can make it in a little over two hours. Cooling time is additional, suggested, but optional. So, if you want bread, now, it's still not quite perfect - it still needs to get in its car and drive over. But it'll be there, the same day, ready to be slathered with butter and honey, with a nice pot of tea and just a little milk.

Panda Bread is confused. 

English Muffin Bread

Grease and flour (with cornmeal, if you like) a loaf pan. (8 1/2" x 4 1/2" , or 22cm x 11cm)

Mix together:

2 1/4 (283g) cup all-purpose flour

3/4 (78g) cup whole wheat flour

1 Tbsp sugar

2 tsp yeast

1 1/2 tsp salt

1/4 tsp baking soda

Add: 

1 cup (250 ml) milk, lukewarm

1/4 cup plus 2 tbsp (95 ml) water

Mix, and beat the dough at high speed for one minute. Gluten strands should be beautifully present by the end. The dough will be very soft and sticky.

Pour the dough into the prepared pan, wet your hands and flatten it down into the corners, if needed. Sprinkle the top with cornmeal, if you would like, and cover with a lightly greased piece of plastic wrap or foil. 

Let the dough rise until the dough rises just above the rim of the pan, it should take 60-90 minutes, depending on your room temperature.

Bake at 400°F (204°C - 200°C is probably close enough) for 22-27 minutes, or until the internal temperature reads 190°F (88°C). Or, turn the loaf out of the pan, and knock on the bottom. If it sounds hollow and looks nicely browned, it's done. 

Turn the loaf out onto a wire rack, let it cool completely, then slice and toast away!

Adapted from King Arthur Flour